chocolate toffee shortbread

How To Make chocolate toffee shortbread

• 1

  Shortbread: Cream together the butter and sugar, beating very well.
• 2

  Sift together the flour, cornstarch and baking powder and beat into the butter and sugar.
• 3

  Spread the mixture in a 12 inch long baking tin, about 1 to 2 inch deep and smooth even.
• 4

  Bake in a preheated 350 oven for 20 minutes (or until golden brown).
• 5

  Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel.
• 6

  Caramel: Put all the ingredients for the caramel - except the vanilla - into a saucepan.
• 7

  Over a moderate heat, stir until the butter has melted and the sugar dissolved completely.
• 8

  Then bring the mixture to the boil and boil for 5 to 7 minutes.
• 9

  Take the pan off the heat, stir in the vanilla and continue stirring for 2-3 minutes to cool it slightly.
• 10

  Then pour it over the shortbread.
• 11

  Leave to cool completely.
• 12

  To finish, melt the chocolate over hot water and pour it over the caramel layer.
• 13

  When it is cool, mark into squares with a sharp knife (makes 12 - 16).
• 14

  Store in airtight container.
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